Are you a matcha green tea latte fan? If so, I’ve got your new favorite cookie recipe right here. We make these cookies all year round, and this year we even made a batch for the church holiday cookie walk. Everyone just raves about them, and if you know anything about matcha green tea, then you know that it’s packed with antioxidants that have been linked to everything from fighting cancer to weight loss. I’ve been drinking matcha almost daily for over 2 years now and love its calm wake-up effect, along with its anti inflammatory properties. I have tweaked this matcha cookie recipe quite a few times and really feel like it’s just perfect now: not too hard or soft, and not too sweet or unsweet. Give it a try and let me know if you love them as much as I do!
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Matcha Green Tea White Chocolate Chip Cookie Recipe
- 2 cups all-purpose flour
- 2 tablespoons Adiago Matcha Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 3/4 cup unsalted butter, melted
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup white chocolate chips (or white chocolate pieces)
- Preheat oven to 325 degrees Fahrenheit.
- In a bowl, combine flour, matcha powder, baking soda, and salt. Make sure it is blended evenly throughout.
- In a separate bowl, mix light brown sugar, melted butter, and white sugar.
- Beat the egg and add it and the vanilla to the sugar and butter mixture. Mix well.
- Add the butter, sugar, egg, and vanilla mixture to the flour/matcha mixture until well blended and a soft dough is formed.
- Fold in the white chocolate chips.
- Using a heaping tablespoon, drop cookies 3 inches apart onto a baking sheet lined with parchment paper.
- Bake for 9-12 minutes. Let cool on cookie sheet for 3 minutes before transferring to a cooling rack to cool completely.
Makes approximately 3 dozen 2- to 3-inch cookies.
These cookies are soft and chewy, not so sweet that you can’t taste the matcha, and not so strong on the matcha that they’re not sweet. The gorgeous matcha-green color is still there after baking, even on the inside of the cookies.
I have tried lots of different brands of matchas, including GotMatcha, Kenko, Stash, and Costco’s Ito En matcha powders, but my hands-down favorite matcha brand is Adiago Teas. Their ceremonial grade matcha is sweet and grassy, not bitter like lower quality matchas can be. You don’t have to use ceremonial grade matcha, which is the most expensive kind, in this recipe: since you’re baking, you could also use culinary grade matcha and save a little money.
These cookies are so good they make me want to bake everything with matcha! The beautiful green color and sweet green tea taste are just perfect for baking. Next I’m going to try matcha cupcakes or cake, and this summer I want to try making matcha ice cream.
Have you experimented with matcha recipes?